Method

Use a small serrated knife to remove the brown crust from the sponge slabs. Cut each slab into 6 even pieces.

Step 2

Sift the icing sugar into a bowl and add the butter. Pour the hot water and vanilla over the butter to melt. Stir until smooth.

Step 3

Use a small serrated knife to cut sponge pieces in half horizontally. Spread bases with a little whipped cream, then replace tops. Place in the fridge for 15 minutes to firm slightly.

Step 4

Spread the hundreds and thousands over a plate. Use 2 forks to carefully dip a lamington in the icing mixture to coat. Tap forks on side of bowl to remove excess. Carefully roll in hundreds and thousands, patting to coat. Place on a wire rack. Repeat with remaining lamingtons, icing mixture and hundreds and thousands. Place in the fridge for 15 minutes or until firm.

High protein

Low carb

Lower gi

Notes

Use store-bought sponge slabs (about 18 x 12cm and 4cm high).

Related Video

Author: Tracy Rutherford

Image credit: Craig Wall

Publication: Taste.com.au

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